Manager

Essential Duties and Responsibilities:

• Execution of daily restaurant operations including supervision of the hourly Team Members.
  
• Assist General Manager with execution of sales initiatives and execution of goals.
  
• Support all FOH operations including systems adherence, health inspections, order guides, sales services, quality control of beer, and food order safety and sanitation.
  
• Oversee presentation of food to ensure food is prepared and presented to Bricktown Brewery specifications.
  
• Monitor compliance with health and safety regulations regarding food preparation and serving.
  
• Properly maintain building, equipment and supply levels through contacting the correct companies/contractors for any daily restaurant repair or maintenance issues, and utilizing basic maintenance skills.
  
• Promptly and professionally handle Guest complaints/comments to ensure timely Guest recovery.
  
• Ensure a safe working and Guest environment to reduce the risk of injury and accidents; completes accident reports follows procedure promptly in the event that a Guest or Team Member is injured.
  
• Communicate all team member issues/complaints to management team in a professional manner through manager meetings and/or proper utilization of the digital manager log.
  
• Sign off FOH and BOH Team Members at the end of their shifts.
  
• Follow and understand company procedures at all times including crisis situations (e.g., Workers' Compensation and General Liability Claims).
  
• Ongoing completion of Manager in Training projects as assigned.
  
• Assisting the General Manager in ensuring the success of all programs and systems such as the MIT program, hourly training, certified trainer, etc.
  
• Assist Management Team in writing hourly Team Member schedules based on the budget.
  
• Support General Manager in ensuring that all financial (invoices, reporting), HR, and Payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
  
• Strictly follow company cash handling procedures and ensure the proper security procedures are in place.
  
• Communicate with General Manager to ensure proper monitoring weekly expenditures, invoice entry and coding, determine accurate sales projections, manage food, labor, and supply costs while meeting or exceeding budget.
  
• Other duties as assigned by Regional Manager, General Manager, or Operations Leadership.
  

Knowledge, Skills & Abilities:

• Guest Service - knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
  
• Effective communication skills.
  
• Aptitude for driving sales through cultivation of new Guests and retention of current Guests.
  
• Menu, Food and Beverage Preparation Knowledge - in order to properly prepare food and beverages.
  
• Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.
  
• Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
  
• Ability to make appropriate decisions in a fast-paced environment.
  
• Working knowledge of all restaurant equipment, and local and national health codes.
  
• Time Management- ability to manage individual's time and the time of others.
  
• Able to utilize programs such as Ctuit, Aloha POS, Excel, Word, Ops Analytica and Outlook.
  

Education & Experience:

• Minimum of 1 year working in restaurant environment required.
  
• Restaurant Management experience preferred.
  
• 2 year Hospitality degree preferred.
  
• Must be 21 years of age or older.
  

Performance Standards:

• Meets or exceeds budgeted financial performance.
  
• Upbeat and professional image, maintains positive attitude with self, Guests, and Team Members.
  
• Adheres to Policies and Procedure set forth in Handbook including Appearance Standards.
  
• Maintain prompt and regular attendance.
  

Working Conditions:

• Walk and stand up to 10 hours
  
• Constant communication with Guests and Team Members
  
• Ability to operate cash register, Point of Sale system, and cash handling
  
• Ability to reach, bend, stoop, wipe and lift up to 50 pounds.
  
• 50+ hours per week, typically 2 days are scheduled off but rarely consecutive.
  
• Weekend scheduler required.
  

Training Requirements:

• Successful completion of alcohol and food certification (ServSafe) and/or other required classes by state within 60 days of employment.
  
• Successful completion of the Bricktown Brewery Manager in Training program often at store or nearby location.